sufferin' succotash, it's cordon bluey!

i've been looking at different things to do with chicken since, a). i cannot cook red meat cuz it ends being tougher than hell and even harder to chew, and b). my significant other isn't partial to fish and pork. So that leaves me with chicken. not that that's a bad thing...chicken is probably one of my favorite ingredients to cook with. and now, a recipe i've been itching to try: chicken cordon bleu!


mmmmm....rich and tasty. :D
so let's start off with the side. i've been looking to make some succotash since it's just one of those things that we *never* made in my house growing up. It was either frozen corn with a little bit of butter or it was mixed veggies straight out of the freezer bag. i was intrigued when i went online a week ago and found pictures of succotash while perusing corn recipes.



reading through the recipes of succotash, i gathered that it's basically whatever veggies you have in the fridge, plus some spices for flavor. sooo, that's exactly what i did. what the succotash ended up entailing were brussels sprouts that were about to go bad, half a red bell pepper i randomly had lying around, leftover corn from dinner a couple nights ago, some onion, some frozen edemame, garlic, grated cheese, dash of worcestershire sauce, and dear old salt and pepper. throw in some rosemary, saute it for a bit, and wah-lah! instant side!


and now for the main course. i would have to say that the most enjoyable part of making this dish was pounding the hell out of the chicken. :D lol, what an awesome stress reliever! and not to mention that i scored the meat tenderizer from the local dollar store, whoo-hoo! hey, if it gets the job done and i didn't have to pay and arm and a leg for it, then to that, i say huzzah. go-go-cheapo ranger! ;) ps, check out my cute slat and pepper shakers...they're bunnies!!



first of all, let me say that putting together the cordon bleu is a bitch to do. period (hey, that rhymed!). it may have to do with the fact that i used chicken thighs instead of breasts but...wow. mucho respect for cooks that actually make it look picture perfect. that is some serious sewing skills with toothpicks. but i digress...

And the second show of respect are for those that make it "golden brown". argh! mine got caramelized!! D': yes, heat is too high, blah blah.....at least they didn't go up in flames and burn the whole apartment complex down. that would've been bad, to say the least.

cookin' in style. :D

and last but not least, a pic of me cutting the veggies. it was date night and i wanted to surprise the boyfriend with a pretty outfit, fixed hair, and perfume a'la cordon bleu, lol. i'm glad he enjoyed it. :D